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Vegetarian Crab Cake With Grill Corn Salad On Naan Bread

IMG_4913Crispy vegetarian crab cakes  are so irresistable you won’t notice they’re fishless. Make them for dinner  & boost your protein intake! It is a very good  for those of us who would rather let the crabs live and  those who have a little time to make a meal. Mini Crispy Crabless Cakes are an amazing appetizer or main course that’s packed with the flavors and textures you love.

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Vegetarian Crab Cake With Grill Corn Salad On Naan Bread
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For Crabcakes
  1. 3 tablespoons avocado oil, plus more for frying cakes
  2. 1 (14 ounce) can hearts of palm, (in salt not sugar) rough chopped to consistency of crab meat
  3. 1/4 cup chopped celery
  4. 1/2 cup chopped onion
  5. 2 teaspoons minced garlic
  6. 1/4 cup mayo
  7. 2 teaspoons Old Bay Seasoning
  8. 1/4 cup diced red bell pepper
For Breading
  1. 1/2 cup bread crumbs, or more
  2. 1 tablespoon Old Bay Seasoning
For Corn Salad
  1. 4 ears fresh corn, husked with silks removed
  2. 2 tablespoons canola oil
  3. Salt and pepper
  4. 1/2 cup dried cranberry
  5. 1 small red bell pepper, finely chopped
  6. 1 small red onion , finely chopped
  7. 2 cups chopped greens salad leaves
  8. 1/4 cup fresh dill, finely chopped
  9. 1/4 cup lemon juice
  10. 1/4 cup olive oil
  11. salt, pepper to taste
  12. 4 large Naan bread or 8 little
  13. 1/2 cup horseradishmayo
  14. 1 avocado sliced
For crab cakes
  1. I used food processor to chopped all the vegetable to little pieces.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
  3. Heat 1 tablespoon oil in a skillet over medium-heat heat.
  4. Add the onions and sauté until translucent . Add the garlic and sauté for 1 minute.
  5. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning and mayo.
  6. Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into 8 little patties. In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and place in refrigerator for 20 minutes.
  7. Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Method for Grill Corn Salad
  1. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the red onion , red pepper, dried cranberry, dill and green leaves.
  2. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper to taste.
  3. Toss the salad with the dressing and serve at room temperature.
Reheat the Naan Bread
  1. Conventional Oven: Preheat oven to 400 degrees F. Remove Naan from package and place on a baking sheet. Sprinkle Naan lightly with water and place on middle oven rack. Heat 2-3 minutes, serve hot. Even tastier when brushed with olive oil, or melted butter.
Now Your Turn http://nowyourturn.ca/
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Comments

  1. Leave a Reply

    Tibor
    April 4, 2016

    wow wow wow! Like the pictures, it’s tasted also this great!
    For me new tastes combined dill with horseradish and avocado!
    LOVED IT! THANK YOU MY LOVE!!!

    • Leave a Reply

      georgiabitay
      April 5, 2016

      Aww thanks my trusted recipes tester! I love you too. 🙂

  2. Leave a Reply

    Frankie
    April 4, 2016

    Looks yummy! Thanks for sharing.

    • Leave a Reply

      georgiabitay
      April 5, 2016

      Thanks so much! Glad you like it . 🙂

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Georgia Bitay